This Irish dish is best made with coarse-skinned baking potatoes because they break down easily to produce fluffier mashed potatoes.
- Portion size 6 servings
- 4 baking potatoes large (2 lb/1 kg)
- 2/3 cups milk
- 1/2 cup chopped green onion
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Peel potatoes; cut each into 3 chunks. In 12-cup (3 L) casserole, sprinkle potatoes with 2 tbsp (25 mL) water; cover and microwave at High for 15 to 18 minutes or until tender, rearranging occasionally.
Mash well. Stir in milk, onions and butter; microwave, uncovered, at High for 1 minute or until heated through. Add salt and pepper; beat until smooth.